Canning recipe
Quick Pickled Red Onions
Red onions in a vinegar brine. Quick to make and great as a side dish with rice, beans, bread, meat, or vegetables.
25 min.
5 min.
16
4
Easy
Ingredients
1.2 kg red onions
600 ml vinegar with 5 % acidity
600 ml water
40 g sugar optional
30 g salt
2 tsp mustard seeds optional
1 tsp peppercorns optional
Important:
Use vinegar with 5 % acidity and do not dilute it freely.
Preparation
2. Bring the vinegar, water, salt, and optional sugar to a boil in a saucepan.
3. Fill the onions into clean jars.
4. Pour the hot brine over the onions until they are fully covered.
5. Wipe the jar rims clean and close the jars.
6. Let cool and then store in a cool place.
7. Let sit for at least a few hours, preferably overnight.
8. Remove only with clean utensils.
Storage
After cooling, store in the refrigerator or in a very cool place. Always keep opened jars refrigerated.
Shelf life
Usually keeps for 3 to 4 weeks when refrigerated.
Safety note
This is a quick vinegar pickling recipe and not a tested shelf-stable preserve for unrefrigerated storage. Use vinegar with 5 % acidity and do not change the ratio significantly. Discard if there is mold, gas formation, a rotten smell, or cloudy, slimy liquid.